TOMAMI TOMATO AND PESTO CANAPÉS

#1, #2

vegan

spread & sandwich

easy

Dirk Reininghaus

INGREDIENTS FOR 4 PERSONS

Ingredients for about 25 pieces

125 g thawed puff pastry slices
25 cherry tomatoes
2 tablespoons of TOMAMI # 2
1 tablespoon TOMAMI # 1
1 clove of garlic
60 ml of good olive oil
Some balsamic vinegar
2 sprigs of fresh basil
50 g salted, crushed cashews
Freshly ground pepper
Maldon Sea salt

INSTRUCTIONS

First preheat the oven to 200 ° C (upper and lower heat) and cover a baking sheet with baking paper (2nd rack from the bottom). Remove the puff pastry from the fridge and allow to reach room temperature. Put the tomatoes into a coated pan without oil and fry over medium heat until they burst open. Then sprinkle with a few splashes of good quality balsamic vinegar. Moistening with the balsamic will fill the tomatoes with the vinegar and they will then caramelize. Season with TOMAMI and put aside.

Make a pesto with the basil, garlic, TOMAMI, nuts, salt and pepper.
Add olive oil. With the help of a small glass, cut round slices out of the
rolled out puff pastry. Spread the pastries with a little pesto and add a tomato. Put in the oven for about 15 minutes until the dough has risen or browned.

Easy to make. Preparation time: approx. 45 minutes.

A recipe by Dirk Reininghaus – thank you!